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To make Creamy Smothered Chicken and Rice, you will need a simple list of ingredients. Here’s what you need: - 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup frozen peas and carrots - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - Fresh parsley, finely chopped (for garnish) Each ingredient plays a key role in creating this flavorful dish. The chicken thighs provide a juicy base. The rice soaks up all the creamy goodness. Chicken broth adds depth, while heavy cream gives it that rich texture we crave. Onions and garlic bring sweetness and aroma. Peas and carrots add color and nutrition. Olive oil helps cook everything perfectly. Thyme and paprika enhance the taste with earthy notes. Don’t forget your salt and pepper; they balance the flavors. For the full recipe, you can find all the steps to bring this dish to life. Enjoy making your delicious dinner! To start, season your chicken thighs. Use salt, pepper, paprika, and dried thyme. Rub the spices generously on both sides. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Sear the thighs for about 5-7 minutes on each side. They should turn golden brown. To check for doneness, use a meat thermometer. The chicken needs to reach 165°F. When done, remove the chicken and set it aside on a plate. In the same skillet, add diced onion and minced garlic. Sauté them for about 2-3 minutes. You want the onion to become soft and clear. This will fill your kitchen with a sweet aroma. Now, it’s time to add the uncooked rice. Stir the rice in the onion and garlic mix. Cook for another 1-2 minutes. This toasting step helps boost the flavor. Now, let’s make the creamy sauce. Pour in the chicken broth, followed by the heavy cream. Stir well to blend everything. Be sure to scrape up the golden bits stuck on the bottom of the skillet. These bits add great flavor to the dish. Return the seared chicken thighs to the skillet. Nestle them into the creamy rice mixture. Bring everything to a gentle simmer. Cover the skillet with a lid and lower the heat. Let the dish cook for 20-25 minutes. Stir occasionally to prevent sticking. Check the rice for doneness. When the rice is tender, and the chicken is cooked through, it’s ready. In the last 5 minutes of cooking, fold in the frozen peas and carrots. This adds color and nutrition to your meal. - Adjusting the heavy cream: I love using heavy cream for a rich taste. If you want it thicker, add a bit more. For a lighter touch, use less. You can even mix in some chicken broth to balance it out. - Alternative dairy-free options: For a dairy-free twist, try coconut milk or almond milk. Both add a nice flavor. Just make sure to choose unsweetened types. - How to customize seasoning for taste: Everyone has their own taste. Start with salt and pepper. Then, taste as you cook. You can always add more spices later. - Best herbs and spices to complement the dish: I recommend thyme and paprika for depth. You can also try rosemary or sage. Fresh herbs like parsley brighten the dish nicely. - Recommended skillets or pots: A heavy skillet is my go-to. It heats evenly and holds the heat well. Cast iron or stainless steel works great too. - Useful utensils for preparation: Use a wooden spoon to stir and scrape the pan. A sharp knife helps with chopping ingredients. Don’t forget a good cutting board for safety. {{image_4}} You can swap chicken for turkey or shrimp. Turkey cooks similarly to chicken, so it’s an easy switch. Shrimp cooks quickly, so reduce the cooking time. Add shrimp towards the end of the cooking process. This way, they stay tender and juicy. Using brown rice or quinoa is a great option. Brown rice takes longer to cook, about 10-15 minutes more than white rice. Quinoa cooks faster, so cut the time by about 5 minutes. Rinse quinoa before cooking to remove any bitterness. Incorporating seasonal veggies can boost flavor and nutrition. Try adding diced carrots, zucchini, or green beans. Spinach and bell peppers work well too. Add spinach near the end to keep it fresh and vibrant. Bell peppers can be sautéed with onions for more flavor. Store your Creamy Smothered Chicken and Rice in an airtight container. Make sure it cools down first. This dish lasts about 3-4 days in the fridge. Just reheat well before eating. To freeze, place the cooled dish in a freezer-safe container. Leave some space at the top for expansion. It can stay good for up to 3 months. When you're ready to eat, defrost in the fridge overnight. Reheat in the microwave or on the stove. Add a splash of broth for extra creaminess. Pair this dish with a fresh salad for crunch. Roasted vegetables also make a great side. If you like bread, try serving it with warm, crusty rolls. They soak up the creamy sauce beautifully. For a little zing, add pickled vegetables on the side. It takes about 10 minutes to prep. The total cooking time is about 30 minutes. So, from start to finish, you’ll need around 40 minutes to enjoy this dish. Yes, you can make this dish ahead of time. Cook it fully, then let it cool. Store it in the fridge for up to three days. When you’re ready to eat, reheat it gently on the stove or in the microwave. If it seems dry, add a splash of chicken broth or water while reheating. You can use several alternatives for heavy cream. Coconut milk works well for a dairy-free option. You can also use half-and-half for a lighter choice. Another option is to blend silken tofu with a little water until smooth. Absolutely! For a spicy kick, add red pepper flakes or cayenne pepper to the chicken while cooking. You can also include diced jalapeños or hot sauce in the creamy sauce. Adjust the heat to match your taste! For the full recipe, refer to the earlier section. Enjoy your cooking adventure! In this post, we covered how to make Creamy Smothered Chicken and Rice. You learned about the simple ingredients needed, such as chicken thighs, rice, and cream. I shared steps to prepare the chicken, cook the rice, and create a creamy sauce. You also found tips to adjust the recipe to suit your taste and storage advice for leftovers. This dish is versatile and easy to customize. With these steps, you can create a delicious meal your family will love. Enjoy the fun of cooking and experimenting!

Creamy Smothered Chicken and Rice

Indulge in the comfort of Creamy Smothered Chicken and Rice, a delightful dinner that's easy to make! This dish features tender chicken thighs simmered in a rich, creamy sauce with flavorful rice and vibrant veggies. Perfect for families, it’s packed with taste and nutrition. Get ready to impress your loved ones with this delicious recipe. Click through for step-by-step instructions and tips to make your cooking experience enjoyable and stress-free!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen peas and carrots

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken thighs generously with salt, pepper, paprika, and dried thyme. Once the oil is hot, add the chicken to the skillet and sear for approximately 5-7 minutes on each side until they are golden brown. Once cooked, remove the chicken from the skillet and set aside on a plate.

    In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes or until the onion turns soft and translucent, releasing its sweet aroma.

      Add the uncooked rice to the skillet and stir to coat it in the onion and garlic mixture. Cook for an additional 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.

        Pour the chicken broth into the skillet, followed by the heavy cream. Stir well to combine, making sure to scrape up any golden bits stuck to the bottom of the skillet, as they add delicious flavor.

          Return the seared chicken thighs to the skillet, nestling them into the creamy rice mixture so they are mostly submerged. Bring the mixture to a gentle simmer.

            Once simmering, cover the skillet with a lid and reduce the heat to low. Allow the dish to cook for 20-25 minutes, stirring occasionally, until the rice is tender and the chicken reaches an internal temperature of 165°F.

              During the last 5 minutes of cooking, fold in the frozen peas and carrots, giving the dish bright color and added nutrition.

                Taste the dish and adjust the seasoning with salt and pepper according to your preference.

                  Remove from heat and let the dish rest for a few minutes before serving to allow the flavors to meld together.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: To serve, ladle generous portions of the creamy chicken and rice mixture into shallow bowls. Garnish with a sprinkle of freshly chopped parsley for a vibrant touch. For an elegant finish, drizzle a little of the creamy sauce over the top, inviting your guests to dig in!